Mmmmmmmm.........<br><br>I love the butter, but if I have too much it gets my gut bubbling uncomfortably. That's why—when I go on a rare clam feast—i dip in vinegar or hot sauce insted.<br><br>I'm a fan of King Crab and I think the prep and consumption is very similar to what you've described.<br><br>But i really need to spend the money and lay in a set of 4-6 stainless steel surgical scissors.<br><br>Nutcrackers, mallets, picks and little forks and all that are OK, but the best tool would HAVE to be a great pair of surgical scissors.<br><br>

[color:blue]This is as good a place as any, Carp.<br><br>And then, cranking out a PDF from the gathered goodies here would be easy enough.<br><br>Whaddaya got?</font color=blue><br><br>There was a quest some years ago that someone would create a forum cook book in a "pdf" form that members could submit menus or recipes too with images, links, video yada yada <-- this volunteer would collect and publish the book in "pdf" and post it somewhere for members to download to print what they wanted<br><br>Sorta like a Mosaic of lore but only stacked like a book. But who has the dedication for such a project ?<br><br>

I've got a pair of surgical scissors which go on the table whenever we have lobster. long handles and short throw on the scissor part and blunt. I think they are for stripping dressings or something but they go right through lobster.<br><br>My main way of cooking lobster is much simpler:<br><br>Preheat gas grill to med high.<br>Half stick of butter, microwave and stir until liquid in small bowl.<br><br>Take some live lobsters and quickly remove their brains by knife point. That would make them not live. Then split them on their back from brain to end of tail making sure to slice tail right down the middle.<br><br>Remove lungs and brain and discard. <br>Remove roe and any tomale (green) and drop in the butter bowl. When I pic them out I try to select females so I get roe but it is surprising how many meat countermen do not know how to sex a lobster.<br>Fork stir contents. A clove of garlic smashed is optional into butter.<br><br>Lay the lobsters open and crack all other parts open, claws, joints. (The surgical scissors are handy here.)<br>Now drizzle the butter mixture into the cracks and crevices opened and the rest goes into the body cavity.<br><br>This is all really easy and can be done by the time the grill is hot. <br>Lay the lobsters on the grill and close. Take a peek in 8 minutes for 1 1/4 to 1 1/2 pound lobsters. The little legs will get charred a bit, the lobster will be bright red and the tell tale for done is the mixture is just starting to bubble in the body cavity. No more than 12 minutes.<br><br>Grilled lobster is so much better than boiled. Boiled takes all that lobster flavor and washes it away. <br><br>Now that I think of it I don't know why I don't drizzle some Wild Turkey on at the last moment like Jasper's recipe and light it. I might try that this weekend.<br><br>The hard shell Maine lobster hits it's peak from here to November 15. Sweeter more dense meat than what you get in the summer. I love to grill lobster in the winter.<br><br><br>Now I'm hungry.<br><br><br>

<OL><B>"But who has the dedication for such a project ?<br>"</B></OL>As long as this thread keeps going, and gets populated by great recipes, I'll be happy to administer the project. But the thing is, it isn't going to happen within a set period of time the way the Mosaic happened. The point is to keep ALL recipes and discussion about them in this thread, so it continually pops to the top of the thread index and keeps getting new input.<br><br>You KNOW I'll be keeping an eye on it. If a decent collection gathers, I'll start building a PDF.<br><br>

PO-LEEEEZE Post a "HOW-TO" for how to prepare Fried Bananas (Plantains?)<br>I used to buy them from street-venders in NYCity wrapped in waxed paper.<br>You'd just peel down the waxed paper as you went, and eat the sticky contents<br>as if you were eating a large candy bar. <br><br>I came to miss, and utterly CRAVE the dumbed things, and have attempted to<br>prepare them a few times, with mostly miserable results.<br><br>Reading the above post, I think I may have been cooking them before they were<br>ripe enough, because they were very hard & starchy, more like a potatoe than<br>a banana... but when I tried my dark-rum & butter recipe with green finger-<br>bananas I had somewhat better results, ...umm... 'close but no Cuban cigar' <br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>

OK, my first official formatted entry:<br><br>(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)<br>Jasper White's Pan Roasted Lobster<br><br>2 Live; (1 3/4 to 1 1/2 pound) hard shell lobster<br>2 tablespoon Peanut oil<br>2 Shallots; finely diced<br>¼ cup Wild Turkey or any decent Bourbon<br>2 tablespoon Dry white wine; ( a Pinot Grigio worth drinking with the lobster or something dry and snappy with no oak.)<br>6 tablespoon Unsalted butter; cut into small pieces and chilled<br>1 tablespoon Finely chopped fresh chervil<br>1 tablespoon Finely chopped fresh chives<br>Kosher or sea salt; to taste<br>Freshly ground pepper; to taste<br><br>One loaf French Bread. Forget the veggies, sides and salad this is wine and lobster.<br><br>Preheat the broiler to as hot as possible. Cheat by turning your oven to as high as possible then switch over to broil. Want that sucker hot.<br>Position the oven rack in the upper third of the oven. You may to shorten the cooking time slightly if the broiler rack is close to the heat. <br>Quarter the lobsters, removing the tomalley and the roe if present. (Buy girl lobsters if possible.) Crack the shells of the claws. Place the pieces of lobster, shell side down, on a plate. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces. Cover. Place a heavy 12-inch (or bigger) saute pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. When the shells have all turned bright red, which should take no longer than 2* minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe into the pan. Place the pan in the oven. If using the broiler, cook 2** minutes. The shells should be slightly browned, even a bit charred in places. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down.<br><br><br>Wild Turkey burning off. Hot handle!!!<br><br> Add the wine and let liquids in the pan reduce until the pan is almost dry. Turn the heat to low. Quickly remove the pieces of lobster and place, shell side down, on warm plates. Return the pan to the heat and add the butter, chervil, and chives. Swirl or stir the butter into the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce*** over the lobster pieces and serve at once. <br><br>* 2 minutes seems too short but the lobster will be hit again. Just watch for that red tinge in the oil and make sure all shells have had a turn on the bottom to turn red.<br><br>** The broiler 2 minutes I sometimes extend if too much lobster or broiler isn't cranked. Trying to imitate a 600 degree restaurant broiler is tough at home.<br><br>*** This creamy sauce is what all the work was for. The bourbon, wine, chervil and chives makes for an amazing sauce. This is where a little French bread to make you plates shiny getting every drop is crucial.<br><br>So French bread, some snappy Pinot Grigio and do not eat delicately. The sauce and shell will be all over your wine glasses, your eyeglasses and your smiling face as you toast luciferase but especially Jasper White since this is his with with few modifications. He serves this daily at Jasper White's Summer Shack here in Boston now in four places. I only go to the original Cambridge restaurant which used to be "The Tiki Hut"<br><br>(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)(__x__)<br><br><br><br><br><br><br>

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